Miso Soup – In and Out

I don’t like to start a meal with soup. I much prefer to begin with something light, slightly acidic, and subtly bitter to get the taste buds going, and to further stimulate my appetite. Soups are usually filling, and there’s nothing worse, culinarily speaking, than…to read the rest of Chef John’s article about Miso Soup please follow this link to become a member.)

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And, as always, enjoy!

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Spicy Pumpkin Pork Noodles – Accidental Perfection

I was playing around with ideas for using pumpkin in a spicy Asian-style noodle dish, which was originally going to be roasted pieces of everyone’s favorite seasonal gourd tossed with the noodles and sauce, but a terrible thing happened during the test. Yes, a…to read the rest of Chef John’s article about Spicy Pumpkin Pork Noodles please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Spicy Pumpkin Pork Noodles!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here

Korean Barbecue-Style Meatballs – Mushy is Not Tender

When it comes to cooking, there is no better teacher than a tragic failure, which is how I learned not to use too much raw ginger in a marinade for meat. I don’t remember exactly when I became aware of this issue, but it was a long time ago, and probably involved watching pieces of meat mysteriously…to read the rest of Chef John’s article about Korean Barbecue-Style Meatballs please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Korean Barbecue-Style Meatballs!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here

Crispy Shrimp Tempura – Come for the Perfectly Crisp Shrimp, Stay for the Surprising Historical Plot Twist

There are many different methods for making shrimp tempura, and after trying most of them I believe this is the simplest, easiest way to achieve what I consider the ultimate result – a perfectly cooked shrimp encased in a light, airy, very thin, but extremely crispy shell. Some people like theirs heavily battered, but I want to see the shrimp through…to read the rest of Chef John’s article about Crispy Shrimp Tempura please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Crispy Shrimp Tempura!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here